Bonberi

Heat a large pot. Add avocado oil, then carrots, celery, onion and a little salt. Sauté on medium heat until tender, about 5 minutes. Add chopped cauliflower and zucchini. Add 4-5 cups water and bring to a boil. Add two bay leaves, lower heat to a simmer and cover, for 20 minutes. While soup is simmering, combine basil, 2 garlic cloves, olive oil in a food processor, blend, slowly adding a little water to emulsify. Once veggies are tender, turn off heat. Grate zest of 1/2 lemon into the soup, grate 1 clove raw garlic into the soup and add juice of the lemon. Mix in the basil puree and season with salt and pepper as needed. Serve!